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Main Dish:
SCRAMBLED EGGS WITH SHRIMP
(CHINA)
½ lb. shrimp, cleaned
1 teaspoon ginger powder
1 teaspoon cornstarch
8 tablespoon oil
6 eggs
1 teaspoon salt
¼ teaspoon vinegar
Shell and clean shrimp, remove the black vein. Dredge shrimp with ginger powder, vinegar, and cornstarch. Heat 3 tablespoon oil. Fry shrimp until color changes, add beaten eggs and mix with shrimp, add salt. Cook till one side is light brown, then turn mixture over and when the other side is light brown also. Serve hot over pilaw.
PEA PILAW
(North
India and Pakistan)
1/4 lb. green peas
2 c. rice
1 medium size onion
12 black peppercorns
1 tsp. salt
2 cardamons
1 tsp. whole cumin seed
1 piece of cinnamon stick
2 T. vegetable oil
Soak rice in cold water for one hour. Brown onion in vegetable oil. Add spices and fry for 5 minutes. Add 4 c. of water, bring to a boil, add rice and cook until half the water is absorbed. Add peas. Mix and cover the pan. Cook until almost all the water is absorbed. Place in oven preheated to 300 degrees F. Cook for 15 minutes. Serve hot.
TAAMEIAH (BEAN PATTIES)
(Morocco)
1 lb. dried beans
parsley
onions
cumin
salt
pepper
Soak beans in water overnight. Grind all ingredients together. Make small patties ¼ inch thick, adding water if necessary. Sprinkle with sesame. Fry patties in very hot oil.
MIXED FRUIT SALAD
(U.S.A.)
As the base, grapefruit or orange sections, or cut crisp tart (but not sour) apples in neat pieces. Small fruits add an attractive touch. Add cherries. Leave strawberries and raspberries whole. Use seeded or seedless grapes, canned or fresh. Malaga, Tokay or Muscatel types are best. Slice kumquats very thin without peeling. Bits of dried fruits, raisins or candied orange peel are tasty additions. Add to the fresh fruits and let stand several hours to soften.
Dessert:
HALWA
(Common in most Muslim countries)
1 c. cream of wheat
½ c. shortening
¾ c. sugar
3 c. of water
½ c. almond chopped
¼ c. seedless raisins
1 T. vanilla
Put cream of wheat in shortening and fry on low heat until light brown. Add sugar, water and almond. Cook until all water dries and cream begin to give up the oil.
Drinks:
Serve meal with your favorite beverages.
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